Fermented and aged in a single concrete “egg” tank “sur lie” (on the yeast) for 10 months and stirred to re-suspend the yeast

Residual Sugar

1.4 g/L

Alcohol %

14.8%

Wine Profile

Tasting Notes

This unique Chardonnay was allowed to go through the secondary “Malo-lactic” fermentation to soften the acidity and add complexity to the aroma profile, as well as creating a silky mouthfeel with notes of caramel and creme brulee.

Winemaker Notes

“La Rocca” means “the fortress”, and that is what comes to mind when laying your hands on the concrete egg-shaped fermentation vessel used to hand craft this very unique wine. An ancient method uncommonly used by modern wineries, aging in concrete allows the natural lees to impart richness to the wine without the use of oak barrels, thus preserving the purity of flavors in this Chardonnay.

Food Pairing Notes

This smooth and buttery Chardonnay pairs beautifully with cream-based dishes such as fettucine alfredo, as well as chicken and poached salmon.